Entrees : Pork Last Updated: Aug 2nd, 2009 - 20:13:45 Rosemary Roasted Pork By Sandra Woodruff  Printer friendly page Yield: 8 servings 2 pork tenderloins (1 pound each) MARINADE 1/4 cup frozen apple juice concentrate, thawed 2 tablespoons Dijon mustard 2 tablespoons fresh rosemary or 2 teaspoons dried 2 teaspoons crushed garlic 1/2 teaspoon coarsely ground black pepper 1. Place the tenderloins in gallon zip-type bag.  Combine the marinade ingredients and add to the bag. Seal and refrigerate for several hours or overnight. 2. When ready to bake, coat an 11-by-13-inch roasting pan with cooking spray and place the tenderloins in the pan, spacing them at least 2 inches apart. Pour the marinade remaining in the bag over the tenderloins. Bake at 400 degrees F for about 35 minutes, basting occasionally with the pan juices, or until a thermometer inserted in the thickest part of the tenderloins registers 160 degrees F. 3. Remove the pan from the oven, cover loosely with aluminum foil, and let sit for 5 minutes before slicing thinly at an angle. Serve hot. Nutritional Facts (per serving) Calories: 161   Carbohydrates: 4 g Fiber: 0.2 g Fat: 4.5 g Saturated fat: 1.5 Cholesterol: 67 mg Protein: 24 g   Sodium: 145 mg    Calcium: 17 mg Potassium: 425 mg GI rating: low Diabetic exchanges: 3 lean meat © Copyright 2005 by eatsmarttoday.com Top of Page